Imperial Cake

Ingredients

• one pound of flour
• one pound of sugar
• one pound of butter
• one pound of raisins
• one pound of almonds blanched and split
• three-fourths of a pound of citron
• ten eggs
• one wine-glass of brandy
• one wine-glass of rose water
• Mace to taste may be used.

Method

1. 1

   Mix all ingredients thoroughly, ensuring to beat well for lightness.

2. 2

   No soda or baking powder is used.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 191. The excerpt below is the record exactly as published.

ten eggs, one teaspoonful of ground cinnamon, one-half teaspoonful of ground cloves, one cup of water, and three cups of flour sifted with two teaspoon- fuls of baking powder. Cut one-half pound of figs and two cupfuls of raisins in small pieces, dredge them with one- quarter of a cup of flour and add to the mixture. Pour into a well-buttered pan and bake in a moderate oven for two hours. Qenoeae Oakes Have at band a quarter of a pound of flour, a quarter of a pound of granulated sugar, a quarter of a pound of butter, two eggs, one half of a small glass of good brandy, and a little salt. Mix the flour, eggs, sugar, brandy, and salt together with a wooden spoon. Soften the butter a little at the side of the range and add it to the other ingredients. When ìt is thoroughly mixed, pour it into a well-buttered pan. Do not CAKSS^ FILLIN08, AND ICIN08 849 haye it more than quarter of an inch thick. Bake in a moder- ately heated oven. When the cake is done, turo it out on a sheet of paper and cut it in circular, oblong, leaf, diamond, or any shape the tasto may suggest. These cakes may be deco- rated with meringue or icing. When cut in the shape of leaves, rings, etc, place the meringue in a cornucopia and decorate them. Then sift some powdered sugar over them and dry them at the entrance of the oven. Then finish decorating them by placing on them some strips or dote of any bright preserve. Darky Finge» Make the following coffee-cake receipt, bake in lady's finger pans, and put together with icing made by stirring powdered sugar with orango juice and beating thoroughly : — One cup of sugar, one cup of cold coffee, one cup of mo- lasses, one scant cup of butter, one cup of raisins, one table- spoon of cloves, one tablespoon of cinnamon, three teaspoons of baking powder, four cupe of flour. Mix the butter and sugar together, add the soda, the cup of coffee and spice, and lastly the raisins, dredging with a little flour to prevent settling. Lady's Fingerà Five eggs, four ounces of flour, four ounces of powdered sugar. Beat the yolks of the eggs and the sugar together, then gradually add the flour, and last of ali the stif9y beaten whites of the eggs. Put through a pastry bag on a brown paper and baking sheet and bake in moderate oven. Lady's Fin^ers Beat separately the yolks and whites of one pound of eggs and add them to one pound of sugar and one pound of butter, haying creamed separately the sugar and butter. Add a 850 MR8. SEELT'a COOK BOOK wine-glass of brandy and a teaspoon of mace and then, grad- ually, one poond of flour. This receipt makes f orty-eight ladj's fingerà. Lady May FingerB One pound of flour, one pound of batter, one pound of sugar, one pound of eggs, two teaspoons of mace, one wine-glass of brandy. Bake in lady^s finger pans, and while warm stick together with the white of an tg^. Qold-leaf Oake Tolks of eight eggs, one oup of granulated sugar, a scant balf cup of butter, half cup of sweet milk, a cup and a half of flour, two teaspoonfuls of baking powder. Cream the butter and sugar thoroughly, beat the yolks to a stiff froth, and stir thoroughly. Mix in the milk, then the flour, and stir hard Bake in tube pan in moderate oven. See also under Silver Cake. Bnaps Cream one-half pound of butter with one and a }ìbM cupe of sugar, add three eggs and one-half teaspoonful of baking soda dissolved in a little boiling water. Season to taste with ground ginger and stir in one pound of flour. Roll very thin, cut the desired size and shape, and bake in a quick oven. Soft Gingerbread A half cup of brown sugar, half cup of molasses, one heaping tablespoon of lard, one heaping tablespoon of butter, two eggs, one even teaspoon of soda, large tablespoon of vinegar, two meagre cups of flour, a little salt, ginger and cloves to taste, half a cup of hot water. Cream the butter and sugar together ; add the molasses, hot water, soda, and vinegar, and then the rest of ingrediente. FAN'CX CAKE8. OUBKANT JELLY CAKE. CAKE8, FILLINQS^ ANB 1CIN08 861 Oingerbread Sponde Half a cup of batter, half a cup of sugar, half a cup of milk, one cup of molasses, two eggs, one tablespoonful of ginger, two cupa of flour, one teaspoonful of bicarbonato of soda. Cream the butter and sugar, add the well-beaten yolks of the egg^, beat well, theu add the ginger and molasses, having dissolved the soda in a little warm water, and mixed with the molasses. Add one cup of flour, half a cup of mUk, and then the rest of the flour. Butter your cake pan, place paper on the bottom. Pour in the batter and bake in a moderate oven for twenty minutes. It is best to bave shallow pans. Imperiai Oake Take one pound of flour, one pound of sugar, one pound of butter, one pound of raisins, one pound of almonds blanched and split, three-f ourths of a pound of citron, ten eggs, one wine- glass of brandy, and one wine-glass of rose water. Mace to tasto may be used.

Cook this with the app: pantry check, scaling, and the assistant.